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"Odds are you're going to be serving these on a plate," Alton says. "If so, I strongly suggest you park an oven-safe one in a low-temperature oven or in hot water while you're cooking. Cold plates suck the heat right out of food."

Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.

Scramble the eggs: Stir slowly with a rubber or silicone spatula.

As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.

"Get the eggs out of the pan before they're done all the way — they'll finish cooking on the plate," Alton says.

Let rest: As soon as no more liquid egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

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Also called “eggs-in-a-hole”, “birds nest,” “eggs-in-a-blanket” or “frog-in-a-hole”, this fun breakfast fave was served up to my kids on their first day of school. With less than 5 ingredients, it’s an easy and stress-free dish to cook up on a school day.